Crumble flour and the chilled butter cubes with your fingers to get a bread crumb like texture.

Beat the egg with sugar and vanilla in a bowl. Add this to crumbled flour and knead it into a smooth dough adding enough cold water. Shape the dough into a disk shape. Place baking paper on both sides.

Wrap and chill the dough for 15 mins. Roll out the disk with the baking paper to a 1/4 inch thickness a and line a greased 9 inch tart or flan tin.

Press it lightly and firmly around the base, sides and the rim.Take a sharp knife and trim the overlapping pastry.Then press the rim of the pastry using a fork.

Prick the bottom surface of the tart with a fork. Line the pastry with baking paper and fill with dry beans. Brush the edges with beaten egg white.

Bake for 5-7 mins.Remove the beans and paper and continue baking for another 8-10 mins until the edges are golden

Meanwhile prepare the custard, place the cream in a sauce pan and bring it to simmer.Then add the condensed milk and stir well.Beat the eggs with vanilla.Pour the hot cream over the beaten egg and whisk gently.

Cover the rim of the pie to avoid over browning with a foil.

Pour the custard mix into the baked crust and bake for another 30-40 mins or until the custard is firm along the sides and the center part is a bit jiggly.